Mrs. Margaret R. Neely
- 1 quart yellow squash, 6 to 8 medium
- 1 medium onion, sliced
- 1 stick butter or oleo
- Salt and pepper to taste
Cook above together till tender; mash and beat thoroughly.
- 2 hard-cooked eggs, grated fine
- 1 cup cracker crumbs
- 1/2 cup sweet milk
Combine with squash mixture, saving some CRUMBS for topping. Dot with butter, and bake slowly 30 minutes.